Roast Red Capsicum (Bell Pepper) and Tomato Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe comes from Australia's The CSIRO Total Wellbeing Diet. It's a great book with menu plans & yummy looking recipes. This soup serves 4 for a healthy lunch. Ingredients:
2 red capsicums, halved & seeded (bell peppers) |
2 tablespoons olive oil |
1 large onion, finely sliced |
2 garlic cloves, crushed |
1 tablespoon tomato paste |
750 g tomatoes, roughly chopped |
2 cups vegetable stock |
1 handful basil, torn |
1 tablet equal sugar substitute (optional) |
Directions:
1. Preheat oven to 180°C (350°F).
2. Place capsicums in a shallow baking dish skin side up, drizzle with half the oil and roast for 25 mins, or until softened.
3. Remove from the oven & cover with foil and allow to cool slightly.
4. Peel off the skin and roughly chop the flesh.
5. Heat remaining oil in a large saucepan over medium heat.
6. Add onion and sauté until soft, then add garlic and tomato paste & cook for 2 minutes, stirring constantly.
7. Add capsicum, tomato & stock, then cover & simmer for 15 minutes.
8. Allow to cool slightly, then puree using a blender/ stick blender.
9. Season to taste- for a sweeter soup add Equal.
10. Reheat soup & serve sprinkled with basil.
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